Tonight You Should Have Eggplant and Crab Creole

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Eggplant and Crab Creole Recipe


  Ingredients

  • 1 eggplant (about 1 pound), peeled, cut into 1-inch pieces
  • ½ cup chopped celery
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • 1 tablespoon butter or margarine
  • 2 cups cooked rice
  • 2 slices bread
  • ⅓ cup milk or water
  • 6 to 8 ounces crab meat
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1 small clove garlic, minced
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • paprika for garnish

Directions 

  1. Cook eggplant in boiling water 5 minutes; drain.
  2. Cook celery, onion and green pepper in butter until soft but not brown.
  3. Combine with rice in large mixing bowl.
  4. Soak bread in milk; crumble.
  5. Add to rice mixture.
  6. Stir in crab meat, parsley, salt, garlic, black pepper and red pepper; mix well.
  7. Turn into buttered shallow 2-quart baking dish or into individual casseroles; sprinkle with paprika.
  8. Bake at 375°F for 25 to 30 minutes (about 20 minutes for individual casseroles) or until hot and bubbly.

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